Glucose Syrups

Author : Peter Hull
Publisher : John Wiley & Sons
Page : 392 pages
File Size : 40,5 Mb
Release : 2011-09-23
Category : Technology & Engineering
ISBN : 9781444314755

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Glucose Syrups by Peter Hull Pdf

Glucose syrups (commonly known as corn syrups in North America) arederived from starch sources such as maize, wheat and potatoes.Offering alternative functional properties to sugar as well aseconomic benefits, glucose syrups are extremely versatilesweeteners, and are widely used in food manufacturing and otherindustries. They are a key ingredient in confectionery products,beer, soft drinks, sports drinks, jams, sauces and ice creams, aswell as in pharmaceuticals and industrial fermentations. This book brings together all the relevant information on themanufacture and use of glucose syrups. Drawing on fortyyears’ experience in the international glucose industry, theauthor provides a valuable reference for all those involved in theprocessing and buying of these syrups, and for scientists involvedin the manufacture of a full range of food (and some non-food)products in which the syrups are ingredients. The emphasis is onpractical information - recipes are included where relevant in theapplications chapters, and appendices offer commonly-usedcalculations and useful data. Food technologists can use the bookto make choices about the most suitable glucose syrup to use in aparticular application, and also to adapt recipes in order toreplace sugar (sucrose) or other ingredients. A glossary of termsreflecting the international terminology of the industry completesthe book.

Author : W. P. Edwards
Publisher : Royal Society of Chemistry
Page : 180 pages
File Size : 53,5 Mb
Release : 2000
Category : Cooking
ISBN : 0854045937

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The Science of Sugar Confectionery by W. P. Edwards Pdf

Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.

Author : M.D. Ranken,Christopher G J Baker,R.C. Kill
Publisher : Springer Science & Business Media
Page : 670 pages
File Size : 55,5 Mb
Release : 1997-02-28
Category : Science
ISBN : 0751404047

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Food Industries Manual by M.D. Ranken,Christopher G J Baker,R.C. Kill Pdf

This unique book is a well-respected, and highly successful, distillation of key information for the food industry. With authors from industry and academic world ensuring both commercial relevance and technological rigor, this book is bought by food scientists and technologists, processors, manufacturers, packagers and suppliers to the food industry. It has always been found as particularly useful for those relatively new to the industry who require quick access to well-written summaries of unfamiliar areas, and also to those longer serving individuals who require a convenient reference source to subjects that they perhaps have not needed to be up to date with in the recent past.

Author : A.J. Bent,E.B. Bennion,G.S.T. Bamford
Publisher : Springer Science & Business Media
Page : 437 pages
File Size : 49,8 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9781475766905

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The Technology of Cake Making by A.J. Bent,E.B. Bennion,G.S.T. Bamford Pdf

The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.

Author : M.W. Kearsley,S.Z. Dziedzic
Publisher : Springer Science & Business Media
Page : 296 pages
File Size : 46,7 Mb
Release : 1995-12-31
Category : Science
ISBN : 9780751402698

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Handbook of Starch Hydrolysis Products and their Derivatives by M.W. Kearsley,S.Z. Dziedzic Pdf

Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.

Author : Yiu H. Hui
Publisher : CRC Press
Page : 938 pages
File Size : 49,8 Mb
Release : 2006
Category : Food
ISBN : 9780849398490

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Handbook of Food Science, Technology, and Engineering by Yiu H. Hui Pdf

Author : Duncan Manley
Publisher : Woodhead Publishing
Page : 98 pages
File Size : 55,5 Mb
Release : 1998-03
Category : Cooking
ISBN : 1855732920

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Biscuit, Cookie and Cracker Manufacturing Manuals by Duncan Manley Pdf

This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.

Author : Karl F. Tiefenbacher
Publisher : Academic Press
Page : 712 pages
File Size : 49,5 Mb
Release : 2017-05-16
Category : Technology & Engineering
ISBN : 9780128114520

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The Technology of Wafers and Waffles I by Karl F. Tiefenbacher Pdf

The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles. Serves as a complete reference book on wafer and waffle technology and manufacturing, the first of its kind Covers specific ingredient technology such as water quality, wheat flour, starches, dextrins, oils and fats for wafer and waffles Explores wafer and waffle product types, development, ingredients, manufacturing and quality assurance Explains the scientific background of wafer and waffle baking Informs both artisan and industrial bakers about many related areas of bakery product manufacturing

Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Page : 572 pages
File Size : 52,7 Mb
Release : 2007-12-03
Category : Technology & Engineering
ISBN : 9780387699400

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Essentials of Food Science by Vickie A. Vaclavik,Elizabeth W. Christian Pdf

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Author : Anonim
Publisher : IITA
Page : 62 pages
File Size : 54,9 Mb
Release : 2003
Category : Cassava industry
ISBN : 9789781312113

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A Market Opportunities Survey for Value-added Utilization of Cassava-based Products in Uganda by Anonim Pdf

Author : Kay O'Donnell,Malcolm Kearsley
Publisher : John Wiley & Sons
Page : 577 pages
File Size : 49,7 Mb
Release : 2012-07-13
Category : Technology & Engineering
ISBN : 9781118373972

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Sweeteners and Sugar Alternatives in Food Technology by Kay O'Donnell,Malcolm Kearsley Pdf

This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.

Author : Wiley-VCH
Publisher : John Wiley & Sons
Page : 1576 pages
File Size : 55,6 Mb
Release : 2017-06-19
Category : Technology & Engineering
ISBN : 9783527339907

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Ullmann's Food and Feed, 3 Volume Set by Wiley-VCH Pdf

A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.

Author : William Hardwick
Publisher : CRC Press
Page : 734 pages
File Size : 47,9 Mb
Release : 1994-11-15
Category : Technology & Engineering
ISBN : 0849390354

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Handbook of Brewing by William Hardwick Pdf

Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality. This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.

Author : Gordon Gerard Birch,Leslie Frank Green,Charles Barrie Coulson
Publisher : Elsevier Publishing Company
Page : 136 pages
File Size : 45,8 Mb
Release : 1970
Category : Carbohydrates
ISBN : CORNELL:31924003620816

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Glucose Syrups and Related Carbohydrates by Gordon Gerard Birch,Leslie Frank Green,Charles Barrie Coulson Pdf

Author : Anonim
Publisher : Academic Press
Page : 4358 pages
File Size : 44,7 Mb
Release : 2009-01-14
Category : Science
ISBN : 9780123739445

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Encyclopedia of Microbiology by Anonim Pdf

Available as an exclusive product with a limited print run, Encyclopedia of Microbiology, 3e, is a comprehensive survey of microbiology, edited by world-class researchers. Each article is written by an expert in that specific domain and includes a glossary, list of abbreviations, defining statement, introduction, further reading and cross-references to other related encyclopedia articles. Written at a level suitable for university undergraduates, the breadth and depth of coverage will appeal beyond undergraduates to professionals and academics in related fields. 16 separate areas of microbiology covered for breadth and depth of content Extensive use of figures, tables, and color illustrations and photographs Language is accessible for undergraduates, depth appropriate for scientists Links to original journal articles via Crossref 30% NEW articles and 4-color throughout – NEW!